Buttery Garlic & Herb Stuffing

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with melted butter or olive oil. Place the bread in a large mixing bowl. Heat 1 stick (0.5 cup) butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, and minced garlic with a big pinch of salt and pepper (at least ½ to 1 teaspoon each). Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley, and rosemary. Cook for another minute. Stir in 1 cup of stock. Pour the onion celery mixture over the bread crumbs and toss well to coat. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock, heavy cream, and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Add 1 stick (0.5 cup) cubed butter throughout the top of the mixture. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.